You can’t improve on perfection, and the 300 Bakery’s chocolate chip cookie is a prime example of that. Soft yet crispy with big chocolate chucks inside, it couldn’t possibly get any better.
Ingredients
1 1/4 cup (10 oz) butter, room temp
1 1/2 cup granulated sugar
2 cup brown sugar
4 each large eggs
7 1/4 cup cake flour
2 teaspoons salt
1 tablespoon baking soda
1 lb 5 oz chocolate pistoles*
Instructions
- Preheat oven to 350 degrees.
- In a Kitchenaid Mixer with the paddle attachment on medium-high speed, cream room temperature butter with sugars until pale and creamy.
- On low speed, add the eggs one at a time.
- Add cake flour, salt, baking soda, and mix until the batter is almost combined.
- Add chocolate pistoles and mix until just combined.
- Scoop with a #12 green scoop or 1/3 cup size.
- On a cookie sheet lined with lightly greased parchment paper, press to flatten down the dough before baking and bake for approximately 20-25 minutes, rotating the cookie sheet midway between baking.
- Bake until golden brown on edges and center is not wet. Cool on sheet before handling.
*We use Cordillera 58% chocolate disc shape “pistoles” in the bakery. If those are not available please substitute large sized chips.